Hi!

Jul 25 Mushroom Stroganoff

This mushroom stroganoff has been a go-to meal of ours for a long time. whenever we want something a little more hearty, but are craving a vegetarian meal - its usually this one right here. Its perfect over egg noodles (regular or whole wheat) and even better on its own over a handful or fresh arugula - something about that peppery leaf gives it a really great taste and texture. I typically add in a few noodles with it for more variation. Regardless of your choice, this meal won't leave you feeling heavy afterwards I can assure you of that.

Ingredients:

3 Tbs minced shallots

2 tbsp of avocado oil

6 sliced portobello mushrooms (feel free to load up on any mushroom here- sometimes i do an extra package of sliced mushrooms)

1/4 tsp of salt and pepper

2 tsp of Worcestershire sauce

3/4 C of vegetable broth

1/4 C of plain vegan yogurt or goats yogurt * not allergic to dairy? you can use any plan yogurt or sour cream

2 Tbsp of tomato paste

1 Tbsp of soy sauce or amino acids

8 Oz of whole wheat egg noodles

Directions:

In a large skillet saute onions in oil until translucent, add mushrooms seasoning and all liquids. Simmer on low until mushrooms are tender. Add yogurt and simmer for another 3 - 5 minutes. Serve over arugula, noodles or any other green you like.